Blend the vegetable broth, 1 sheet of nori seaweed, apple cider vinegar, beets, miso paste, garlic, salt and turmeric. Reserve.

Pat-dry the tofu blocks (you can cover them with a kitchen towel and place a wooden board to drain as much water as possible). Cut a block into 4 equal parts (lengthwise). Take one of the 4 parts (lengthwise) and make small cuts with an angle (45 °) to simulate a flaky texture, but without touching the base (you can place a chopstick next to the piece of tofu to keep you from cutting all the way through). Repeat the same process with the rest of the tofu.

Marinate the tofu in the previous sauce overnight or even 24 hours (make sure to shake it a couple of times so that it is completely impregnated with the sauce).

Take the marinated tofu and optionally place a strip of seaweed on the uncut side of the tofu (slightly soak the seaweed in the marinade so that it sticks better to the tofu).

If you want your vegan salmon fillet to be slightly crispy, sprinkle a little cornstarch on all sides.

Heat up some olive oil and fry the salmon fillets evenly on all sides.